Mix together all the
filling ingredients, until thoroughly blended.
Place in a shallow dish, refrigerate, uncovered, 4 hours, or covered overnight.

Make the wonton: Skins should be kept at room
temperature. Work with one at a time,
keeping remainder under a damp towel.
Keep a bowl of water at hand to wet edges of skins. Place 1 Tbsp of filling in center of a won
ton skin, wet edges, fold in half and seal edges. Wet the folded corners, not the sealed
corners, and draw ends together to create a bow-like dumplings, like a
tortellini. Repeat until 36 wontons are
made. As each is made, place on a cookie
sheet dusted with cornstarch.

Place water, salt and
peanut oil in a pot, cover and bring to a boil over high heat. Add won ton, stir and cook for about 8
minutes until won ton are translucent, and filling can be seen through the
skin. Turn off heat, run cold water into
pot, drain. Serve immediately.

Leftover wonton should be
placed on wax paper to dry thoroughly before refrigerating for later use.